Lime Cream... Brulée?

I just got a bunch of limes today and I was wondering what to make with them... I googled up "lime recipes" and a ton of pie recipes popped up. I'm not feeling pie right now. Maybe I could turn the filling into a pudding, but lime pudding calls for condensed milk, which I don't have. But how do you MAKE condensed milk? With stuff I do have -- and I can use Splenda to boot. After a lot of improvising, this is what I came up with:

• boiling water (boil 3-4 cups to be safe)
• 1 stick of butter
• 2 cups Splenda
• 4 cups powdered milk
• a splash of vanilla or almond extract
• juice of 5-6 fresh limes
• zest of 1 limes

1. Juice the limes ahead of time. I used 4 limes and it didn't turn out as limey as I had hoped.
2. Cut up the stick of butter, put it in a blender with the Splenda, 1 cup boiling water and the extract. Mix well.
3. Mix in the powdered milk one cup at a time. The mixture thickens fast, so you might have to add a little more water. You want the consistency of pudding as the blender is mixing. It sets a little when it's not mixing, so don't wait too long for the next step...
4. ...in fact, just keep the blender on low. Add in the lime zest and lime juice, which may cause the mixture to curdle a little bit. If that happens, turn the mixer on higher. If it still doesn't mix well, stop the blender and mix it with a spoon until it's a little more homogeneous and start the blender again. In the end, it should look like pudding.
5. Put the mixture in a bowl.
6. Now the "brulée" part of the recipe is optional -- I did it just to show off. Turn the oven to broil and put the (oven-safe) bowl in. Keep a close eye on it! It burns fast. When it's a little brown, like crème brulée, pull it out of the oven.
7. Let it cool to room temperature. Cover it with plastic wrap and put it in the fridge.
8. Enjoy it!

It probably would've been better with store-bought condensed milk and cream, maybe eggs... Let's just say it's not my greatest recipe, but it's still tasty. I promised myself I'd post even the so-so recipes, and this is the first one of them. How can you make it better?